Coaching Kitchen Safety Operations 
Culinary Cues
MAY 8, 2023
It sounded like an appropriate title for an article about life in the kitchen. Kitchen work ages us even though to many it is a calling, something that we love (most of the time). When you work in a kitchen, you know what it means to be exhausted at the end of a shift – especially when it’s 12 hours or more in length.
Modern Restaurant Management
JUNE 29, 2020
Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Kitchens must be sanitized, per recommended guidelines. They are for your own safety too. Shannon Pfeffer, an executive coach with Syrup Coaching, who has dealt with a great deal of employee anxiety within and without a pandemic.
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Modern Restaurant Management
JUNE 2, 2020
I’ve had the opportunity to support restaurant operators that have stayed open throughout the COVID shutdown. Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority.
Modern Restaurant Management
APRIL 9, 2020
The following seven tips can help restaurant managers and HR professionals navigate risk in this rapidly evolving pandemic, especially as restaurants in many jurisdictions are required to operate solely with take-out or delivery service options. Others may have decided to shutter operations altogether. Share Guidance. Be Transparent.
Aaron Allen & Associates
JUNE 25, 2024
Enhanced Restaurant Efficiency and Profitability Via Strategic Kitchen Reconfigurations: Ignite Your Restaurant’s Future In the fast-paced restaurant industry, staying ahead of the competition requires constant innovation and adaptation. One of the most impactful changes you can make is optimizing your kitchen layout and operations.
Modern Restaurant Management
JANUARY 8, 2021
With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. As the COVID-19 pandemic continues, and surges in many parts of the country, restaurant owners are continuing to navigate constantly changing guidelines for operating their restaurants.
7 Shifts
AUGUST 19, 2020
Your training sets the standard for your restaurant It goes without saying that you care about your employees—but if you’re running a large operation, employees can feel disconnected and disposable. Break down roles and responsibilities into teams, so you’ll have a server training manual , as well as one for bartenders and kitchen staff.
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